Optional garnish: freshly chopped flat leaf parsley and more grated Parmesan
Instructions
Set the instant pot to sauté mode. Season the chicken with salt and pepper.
Once hot, add the olive oil to the pot (allow it to heat for a minute) then add in the chicken. Brown the chicken on both sides (this may have to be done in batches).
Once browned, add onions and bell pepper to the pot and saute for another minute.
Cancel the sauté setting.
Then add in the garlic, Italian seasoning, oregano and fettuccine. Make sure the fettuccine is fanned out so it cooks as evenly as possible. Pour the chicken broth over the fettuccine.
Close the instant pot, set the valve to the seal position (if your instant pot has a seal position.)
Pressure cook on “high” for 5 minutes. It may take about 10 minutes for it to come to pressure.
When done, quickly release the pressure by turning the valve to vent position. It may take a couple of minutes to fully release the pressure.
Open the instant pot. Stir everything well then add the heavy cream, spinach and parmesan cheese.
Put the lid back on the instant pot for a few minutes to allow the spinach to soften and the cheese to melt.
Open the instant pot, mix well and add salt and pepper, to taste.
Then serve. Some of the sauce will settle to the bottom of the pot even after stirring. Just spoon some of that sauce all over the plated fettuccine. Then top with some freshly chopped parsley and more freshly grated Parmesan cheese (optional).
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
It’s really important to fan out the fettuccine noodles. This not only helps them cook more evenly but also helps to keep them from sticking together.
Any color bell pepper can be used. I like the color that the red pepper gives. You could even use a combination of peppers.
I like to get the chicken a darker golden brown but this is personal preference. When browning, we’re not cooking all the way through, just giving it color. The chicken will finish cooking in the instant pot.
I prefer fresh garlic but the jarred garlic will work in a pinch.
Feel free to trade out the ground beef for ground turkey or chicken, or the fettuccini for other larger pasta choices.
Leftovers should be stored in the fridge in an airtight container for up to 4 days.